Ingredients 14 large shrimp – uncooked, peeled, and deveined juice of 1/2 lemon + 1/4 teaspoon of We Olive Organic Meyer Lemon Olive Oil 2 large red tomatoes 2 cups of sugar 1 tbsp. We Olive Aged Balsamic Vinegar Optional: ground pepper for tasting, a sprig of dill for garnish, more dressing of your choosing… read more
Ingredients 1 large sweet potato, cubed We Olive EVOO for drizzling 1 watermelon radish or 2 red radishes 2 medium carrots 1 cup shredded red cabbage A squeeze of lemon or dash of We Olive Organic Meyer Lemon Olive Oil 8 kale leaves, chopped 2 cups cooked rice or another grain 1 cup cooked chickpeas … read more
Ingredients: 3 slices Cucumber 2 ounces Cucumber Vodka 3/4 ounce Simple Syrup 3/4 ounce Freshly Squeezed Lemon Juice 1/4 ounce Meyer Lemon Olive Oil 1 Egg white Directions: Muddle cucumber slices in a shaker. Add remaining ingredients. Add ice to the shaker to about 3/4 full and shake vigorously. Shake for 30-40 seconds and strain into a cocktail glass.… read more
This method of pan-roasting Brussels sprouts turns out tender, caramelized Brussels sprouts every time. Choose your favorite We Olive Balsamic Vinegar. It’s delicious with Aged Balsamic but also lovely with a seasonal white balsamic like D’Anjou Pear. Get the recipe for pan-roasted Brussels sprouts here. Serves 8 Ingredients: 2 pounds Brussels sprouts 6 Tablespoons We… read more
Marinated cheese is your new favorite recipe Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and olive oils. You can serve marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover oil? It’s fantastically flavorful… read more
We adapted this broccoli salad recipe from Sprouted Kitchen’s Emerald Salad recipe. It’s a fantastic and flavorful winter salad that is brightened up with Meyer Lemon Vinaigrette. Serves 4 Ingredients 1 lb broccolini 1 lb broccoli Juice of 1 lemon 1 leek 3 tbsp We Olive Organic Meyer Lemon Olive Oil freshly ground pepper kosher… read more
These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more
A Perfect Summer Salad This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOO or for extra flavor try Meyer Lemon or Fresh… read more
Blood Orange Infused Olive Oil Cake This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 16 4 large eggs 2 cups sugar, divided 1 ½ cup Roussanne or any floral, fruity white wine, such as Viognier, divided ¾ cup We Olive’s Blood Orange Olive Oil or very fresh, fruity unflavored… read more
This wine bar menu favorite is the perfect holiday appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine! Makes 24 appetizers Ingredients 12 dates, cut in half lengthwise, pit removed 2 ounces sliced prosciutto, torn into… read more
